On the mountainside

Relais et Chateaux, the prestigious French guide to the world's boutique hotels, mentions only two Israeli hotels: The American Colony hotel in East Jerusalem and Mizpe Hayamim in the Galilee. Mizpe Hayamim is described as providing “an exceptional and delicate balance between the hotel and its natural surroundings.

Mizpe Hayamim hotel offers a spa, an art gallery, organic vegetable gardens and a dairy farm that provide ingredients for its gourmet cuisine. This unique environment is enhanced by luxuriously decorated rooms." This is indeed the essence of the hotel.

Driving up the main road, the hotel seems to hang between heaven and earth on the slopes of Mount Canaan, overlooking the quaint village of Rosh Pina, the Sea of Galilee and the Hula Lake.

The simple stone buildings built during the 20th century as a part of health farm were converted into hotel rooms. The health farm's philosophy of simplicity, modesty and inner tranquility was maintained but the design; the service and the taste have been upgraded to gourmet.

The New Suites

Hotel suites were renovated in 2006 and 11 news suites built on the fourth and fifth floor of the hotel added. Mizpe Hayamim's version of a suit is a dream apartment that stretches over a glorious 65 square meters (the size of an average 2-bedroom apartment in Tel Aviv). Through the glass walls guests enjoy a view of the fields, lakes and the snow-tipped Mount Hermon.

Luxury suite (Photo: Ronit Svirsky)

The dark parquet floors seem to have come from an old castle; antique dressers, lampshades and mirrors complete the comfortable, vintage feel. Reproductions by Chagall and Ruben hang on the walls and the sitting room is decorated in traditional English style, milk tea in pretty porcelain cups is just a call away.

As night falls, the lights in the distance flicker on and it’s difficult to pull away from the panoramic sequined view which can be enjoyed from every corner of the suit including the bed and the jacuzzi.

From the orchard to the pen

Cakes, coffee and herbal teas are served in the lobby every day between four and five o’clock in the afternoon.

In the hotel store, guests are offered a taste of the liqueurs made from the hotel's orchard's fruits. The breakfasts are rich with homemade cheeses, eggs, smoked fish, salads, pastries, fresh fruit and juices, olives and freshly baked bread.

Ducks in the pond (Photo: Ronit Savirsky)

At dinner the menu includes fish and vegetables which can be exchanged, for an extra charge, for a meat dish in the superb Muscat restaurant located just outside the hotel. Chef Haim Tibi's expertise is evident in the creative combinations.

Ducks in the pond

To help digestion, guests can tour the farm. Guide and deputy manager, Acram Abdallah, walks us through the hotel's ground spicing his explanations with charm and in good humor. We stop for a sip of fresh lemonade in the shade and Acram offers a recipe for his special ‘hobeza’ (mallow) leaf salad.

The tour ends in the farm store where we taste biscuits and halva and watch cheeses age in refrigerator.